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- 4 salmon fillets, skin-on preferred - 2 tablespoons extra virgin olive oil - 4 cloves garlic, minced finely - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - Zest and juice of 1 lemon - Sea salt and freshly cracked black pepper to taste - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 bell pepper, sliced thinly - Fresh parsley, chopped The ingredients for Sheet Pan Garlic Herb Salmon & Veggies are simple but full of flavor. The salmon fillets, especially with the skin on, give that rich taste. The olive oil helps the herbs stick and adds healthy fats. I love using garlic in this dish. It gives a bold kick. Thyme and rosemary bring a lovely aroma and taste. The smoked paprika adds a hint of warmth and depth. The lemon zest and juice brighten the whole dish. It balances the flavors well. Sea salt and black pepper add the perfect seasoning. For the veggies, I like using cherry tomatoes, zucchini, and bell pepper. They roast well and add color to the plate. Each bite is a mix of tender salmon and vibrant veggies. Finally, I always garnish with fresh parsley. It adds a pop of color and freshness to the dish. This combination makes the meal not just tasty but also visually appealing. - Preheat oven to 400°F (200°C). - In a small bowl, mix 2 tablespoons of extra virgin olive oil, 4 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of smoked paprika. - Add zest and juice of 1 lemon. Whisk until combined. Season with sea salt and freshly cracked black pepper. - Place 4 salmon fillets on one side of a large baking sheet. - Drizzle half of the garlic herb mixture over the fillets. Make sure each fillet is coated well. - In another bowl, combine 1 cup of halved cherry tomatoes, 1 medium zucchini sliced into half-moons, and 1 thinly sliced bell pepper. - Pour the remaining garlic herb mixture over the veggies and toss gently. - Spread the seasoned vegetables on the other side of the baking sheet. - Place the baking sheet in your preheated oven. Roast salmon and veggies for 15-20 minutes. - Check the salmon; it is done when it flakes easily with a fork. The veggies should be tender and bright. - For crispier salmon skin, broil for an extra 2-3 minutes at the end. - When finished, remove the baking sheet from the oven. The aroma will be amazing! - Garnish with chopped fresh parsley for a splash of color and freshness before serving. How to know when salmon is done? Salmon is done when it flakes easily with a fork. The flesh should change from a bright pink to a nice opaque color. This usually takes 15 to 20 minutes at 400°F. You can also use a food thermometer. The safe internal temperature is 145°F. Tips for getting crispy salmon skin: To get crispy skin, start with skin-on fillets. Dry the skin with a paper towel before cooking. Drizzle some olive oil on the skin side. You can also broil the salmon for the last 2 to 3 minutes. This will give it a nice crunch. Rustic vs. elegant presentation options: For a rustic look, serve the salmon and veggies directly from the baking sheet. Let your guests help themselves. For a more elegant touch, plate each piece of salmon with a colorful mix of veggies. Add a lemon wedge for a fresh pop. Pairing ideas for sides or sauces: Serve with a side salad or some fluffy rice. Garlic bread also pairs nicely. For sauces, a simple lemon-dill sauce works wonders. You can also try a creamy garlic sauce for extra richness. Substitute fish or vegetables: You can swap salmon for trout or cod. Both have great flavor and cook well on a sheet pan. For vegetables, try asparagus, broccoli, or carrots. They roast nicely and add great color. Options for seasoning changes: Feel free to change the herbs. Basil and oregano give a fresh taste. For a spicy kick, add red pepper flakes. You can also use fresh herbs instead of dried ones for a brighter flavor. {{image_4}} To keep your leftovers fresh, place them in an airtight container. Make sure the salmon and veggies cool down before sealing. This prevents moisture build-up, which can affect taste and texture. Store the container in the fridge. You can keep leftovers for 2 to 3 days. After that, the salmon may lose its flavor and texture. Always check for any signs of spoilage before eating. When it's time to reheat, I recommend using the oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat them for about 10 minutes or until hot. This method helps maintain moisture and flavor. If you prefer the microwave, use a microwave-safe dish. Cover it with a damp paper towel to keep it from drying out. Heat in short bursts, checking often until hot. Enjoy your meal without losing that delicious taste! Salmon is a super fish. It is packed with omega-3 fatty acids. These fats are good for your heart and brain. Omega-3s help lower blood pressure and reduce inflammation. They can boost your mood and improve brain function. Salmon also contains vitamins and minerals. It has vitamin D, which helps keep your bones strong. You can also find B vitamins, which help turn food into energy. Salmon is rich in selenium, a mineral that supports your immune system. A serving of this dish has about 350 calories. Each serving contains: - Protein: Around 30 grams, helping to build and repair muscles. - Fat: About 20 grams, mostly healthy fats from salmon and olive oil. - Carbohydrates: Roughly 10 grams, mainly from the veggies. This meal is balanced and nutritious. It provides essential nutrients while being low in carbs. Enjoy a tasty dish that benefits your health! Salmon cooks quickly on a sheet pan. Generally, it takes about 15 to 20 minutes at 400°F (200°C). The fish should flake easily with a fork when done. You want it to have a lovely opaque color. Yes, you can use frozen salmon! Just remember to thaw it first. Place it in the fridge overnight or use cold water for a quick thaw. Once thawed, follow the same steps as fresh salmon. You can use many vegetables in this dish. Some great options include broccoli, asparagus, or carrots. Just cut them into similar sizes for even cooking. Feel free to get creative with what you have! It’s not required, but skin-on salmon adds extra flavor. The skin helps keep the fish moist while cooking. If you prefer skinless, that’s perfectly fine. Just adjust your cooking time slightly. Yes, you can prep it ahead of time. You can marinate the salmon and chop the veggies a few hours in advance. Just cover them and keep them in the fridge. When you’re ready, pop everything on the sheet pan and bake! This post highlights a simple and tasty salmon dish. We covered essential ingredients, easy steps, and helpful tips. You learned how to prepare salmon with delicious veggies and herbs. Remember, you can experiment with different vegetables and seasonings to suit your taste. This dish is not just good for you; it’s fun to make! Try it out and enjoy every bite. Eating healthy can be simple and delicious. Enjoy your cooking journey!

Sheet Pan Garlic Herb Salmon & Veggies

Discover the deliciousness of Sheet Pan Garlic Herb Salmon & Veggies Delight! This easy recipe combines crispy salmon and vibrant veggies, all roasted on one pan for effortless cleanup. With flavors like garlic, lemon, and fresh herbs, it’s a delightful meal that’s ready in just 25 minutes. Perfect for busy weeknights or a cozy dinner. Click through for the full recipe and elevate your dinner with this tasty dish!
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Ingredients
  

4 salmon fillets, skin-on preferred for extra flavor

2 tablespoons extra virgin olive oil

4 cloves garlic, minced finely

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Zest and juice of 1 lemon

Sea salt and freshly cracked black pepper to taste

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper, sliced thinly (any color for vibrance)

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C), ensuring it's ready for an even cook.

    In a small mixing bowl, combine the extra virgin olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, lemon zest, and lemon juice. Whisk thoroughly to create a fragrant herb mixture. Season generously with sea salt and freshly cracked black pepper.

      On one side of a large, rimmed baking sheet, arrange the salmon fillets. Drizzle half of the garlic herb mixture generously over the fish, ensuring each fillet is well-coated.

        In another bowl, mix together the halved cherry tomatoes, sliced zucchini, and bell pepper. Pour the remaining garlic herb mixture over the vegetables and toss them gently until they are nicely coated with the flavorful blend.

          Position the seasoned vegetables on the opposite side of the baking sheet, making sure they are spread out in a single layer. This will allow for even roasting and caramelization.

            Place the baking sheet in the preheated oven and roast for 15-20 minutes. Keep an eye on the salmon; it is ready when it flakes easily with a fork and exhibits a lovely opaque color. The vegetables should be tender yet still vibrant.

              For an added touch of crispiness on the salmon skin, consider broiling it for an additional 2-3 minutes at the end of the cooking time—the perfect finishing touch!

                Once cooked to perfection, carefully remove the baking sheet from the oven. The kitchen should be filled with an inviting aroma.

                  Before serving, generously garnish with the chopped fresh parsley to add a pop of color and freshness.

                    Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings

                      - Presentation Tips: For a rustic and inviting presentation, serve directly from the sheet pan, allowing your guests to help themselves. Alternatively, for a more elegant touch, plate each salmon fillet alongside a vibrant assortment of roasted veggies. Don’t forget to include lemon wedges on the side for an extra zest of brightness!